From The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens by Lynne Rossetto Kasper (Scribner 1999). Copyright 1999 Lynne Rossetto Kasper.
I love this stuffing! It's warm, moist, soft, meaty, profound in flavor - all the good things. Who knew that taco shells could crumble up to make such a great dish? I do like to cook it outside the turkey, instead of inside the bird, to better control its cooking time. If you want a better flavor mingle between stuffing and bird, don't hesitate to dribble some turkey pan juices over the stuffing.
Adapted from A New Way to Cook by Sally Schneider (Artisan, 2001). Copyright 2001 by Sally Schneider..
Every year we do our radio broadcast, Turkey Confidential, on Thanksgiving morning. Afterwards the entire crew packs up their family and come together to celebrate with our own potluck Thanksgiving dinner.
This is a menu laced with warm spices from around the world for your Thanksgiving table.
Adapted from Lettuce in Your Kitchen by Chris Schlesinger and John Willoughby (William Morrow and Company, Inc., 1996). Copyright 1996 by Chris Schlesinger and John Willoughby.
Few foods are as satisfying as a steaming bowl of hot homemade broth. Make this once every several months, freezing in varied sized containers. Enjoy on its own simply seasoned with salt, or in soups, for quick pan sauces, or instead of oil in dressings. You haven't experienced risotto until you've tasted it with this quality of stock.